Chestnut Free Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that looks like you put in way more effort than you actually did. Warm olive oil infused with garlic, fresh thyme, rosemary, turmeric, and ginger creates a deeply aromatic base that clings to every olive and gets better the longer it sits. The lemon zest and juice go in off the heat, keeping the citrus bright and punchy rather than bitter. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally worry-free — every ingredient here is straightforward, with no hidden culprits to second-guess. A jar of these in the fridge means you're always just 20 minutes away from a stunning snack or cocktail hour spread. Serve them alongside crusty bread, a cheese board, or straight from the jar — no judgment.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, pitted or unpitted
- ⅓ cup extra-virgin olive oil
- 1 lemon, zested and juiced (about 1 tsp zest and 2 tbsp juice)
- 3 cloves garlic, thinly sliced
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the olive oil, garlic, thyme sprigs, rosemary sprigs, turmeric, ginger, and salt in a small saucepan over medium-low heat. Warm until the garlic is fragrant and just beginning to turn golden at the edges, about 3–4 minutes. Watch closely, as the garlic can brown quickly.
- 2
Remove the pan from the heat and stir in the lemon zest and lemon juice.
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